Opèra 8.00
Layers of chocolate mousse and coffee butter cream
Late Bottled Vintage- Presidential L.B.V. 2000
2.5 oz glass 7.

Tomato tarte tatin 7.50
with corn ice cream
Late Harvest Nebbiolo- Cocchi Barolo Chinato, Italy n.v.
2.5 oz glass 12.50

Lavender Crème Brûlée 7.00
with shortbread cookies
Sauternes- Château Lamothe-Guignard, Bordeaux, 2001
2.5 oz glass 7.5

Scharffen Berger Chocolate Pot de Crème 7.00
with crème chantilly
Grenache Noir- Domaine Petri-Geraud, “Cuvée Méditerranée”, Banyuls, 1998
2.5 oz glass 9.

Sorbet Trio 6.50
grape, melon, and plum sorbets with almond cookies
Sweet Greek Red- Loukatos Mavrodaphine (varietal) Patras, Greece n.v.
2.5 oz glass 6.

Ice cream trio 6.00
Avocado, corn and olive with sweet tortillas
Botrytis Chenin Blanc- Marc Bredif, “Nectar”, Vouvrey, 1996
2.5 oz glass 12.

Cookie and Confectionery Plate 7.50
Pecan shortbread , rum truffles, coconut macaroon,
pistachio-almond nougat, cashew wedding cookie, and fudge cookies

Desserts by Executive Pastry Chef Murielle Roux%C

- Please note that all menus change daily -